A thin and crispy sweet potato pizza base, the perfect grain free paleo alternative, nut and coconut free to boot!
My mission to create alternative ways to load up on sweet potato on my high carb days is not yet complete…in fact it’s pretty much never ending! Eating baked sweet potato on repeat just wasn’t going to cut it though admittedly my sweet potato protein mousse is very much on repeat. I unsuccessfully made a low carb version which didn’t cut it. It’s back to the drawing board on that one.
This sweet potato pizza was two weeks in the making. I almost gave up on the idea after the initial version was a complete flop. Soggy and not at all like pizza I should have just topped a pile of mashed sweet potato with my “pizza toppings” and have been done with it.
Round two was an entirely different story. Rather than cooking he sweet potato I blitzed it up in my food processor with some egg white, psyllium husk and ground flax. No nuts, no coconut flour, just a simple blitz and then a quick spreading out of the “dough” onto a greaseproof paper lined baking tray, also greased with a little coconut oil. It was really easy to form the round shape and spread it out nice and thinly just using my finger tips.
A good 35 –40 minutes later I removed it from the oven, spread the surface with a little coconut oil and gave it 10 minutes more just to be sure. The end result was a thin crispy sweet potato crust, easily “pick-up-able” they way any good pizza should be.
Topped simply with leftover roast chicken and tomato puree, roasted red pepper and some sautéed red onion, I was in need of a replaced cheese like drizzle. Pesto was the easy option but then I figured my protein icing could potentially be made somewhat savoury?!
Coyo, salt, pepper and a little nutritional yeast mixed with a scoop of Pulsin’s whey protein…a touch of onion and garlic powder and it was good to go. Drizzle over the toppings when somewhat cool, otherwise it would most definitely “melt” before you’re eyes, and not in a desirable way. The topping is much better suited to a pizza that you intend to eat either just slightly warm or completely cool…PERFECT for this cold food loving girl!
What’s your favourite alternative pizza base? It feels like forever ago I made a cauliflower crust pizza but it is one of my favs for sure!
Sweet Potato Pizza Crust with Protein “Cheese”
Prep Time: 5 minutes
Cook Time: 45 – 50 minutes
Keywords: bake blender entree gluten-free grain free low-sodium nut-free paleo soy-free sugar-free sweet potato
Ingredients (Serves 1 -2)
- 1 medium sweet potato, peeled (approx. 200g / 7oz peeled weight)
- 1 large egg white
- 2 tbsp (15g) ground flax seed
- 2 tsp (10g) psyllium husk flakes
- 1/2 tsp Pink Himalayan rock salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
- 1 tsp melted coconut oil for brushing the base before final cooking time
- Chicken breast
- Tomato puree
- Roast red pepper
- Sauteed red onion
Protein “Cheese” Drizzle
Preheat oven to 180C (350F).
Place sweet potato into your food processor and process until finely shredded. Just a minute or two.
Add remainder of base ingredients and process to form a soft loose “dough”.
Leave to one side for 5 minutes.
Line a baking tray with greaseproof paper and lightly grease with coconut oil.
Dump the dough out onto the tray and using your fingertips press flat and spread out to form an even 9 -10 inch round or whatever shape you prefer!
Bake in the oven for 35 -40 minutes; until starting to brown and crispen up. Brush the top of the crust with 1 tsp of melted coconut oil and return to the oven for 5 -10 minutes more; again once nicely browned and starting to dry out!
Spread tomato puree over the top and top with chicken, roast pepper, red onion, and coriander.
To make the cheese drizzle beat together ingredients in a small dish until smooth. Once smooth drizzle over the pizza. The cheese drizzle works best if the pizza toppings are cool and the base is only slightly warm. The base also firms up even more as it cools.
If serving warm I would probably have the “cheese” sauce on the side for dunking! Best served immediately.